In May 2016, the world’s first “fermented” restaurant was opened in the Faroe Islands. It’s called Raest and is entirely dedicated to traditional Faroese fermented foods. No wonder that “Raest” means fermented in Faroese.

What does fermentation mean? It is the process of drying meat and fish outdoors, allowing an aging or fermentation process to occur. And the Faroes’ salty, brisk air creates ideal conditions for this process.

The restaurant is located in an authentic location in the old part of the capital Tórshavn. The narrow dining room’s floors, walls and ceilings 400-year-old house are built of driftwood. On the menu there is fermented cod, fermented lamb intestines and fermented colon on sauerkraut, mustard and croutons.

Read the complete article on The New York Times website.

Your contact person at Visit Faroe Islands:
Annleyg Lamhauge
Mice Marketing Manager
tel. +298 556136

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